2 cups of all-purpose flour
1 cup of sugar
1 teaspoon of active dry yeast
1 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
2/3 cup of unsalted butter or margarine, melted
3/4 cup of brown sugar
1 cup of buttermilk with 1 tablespoon (15 ml) of freshly squeezed lemon juice
3 large eggs (65 g each)
1/2 cup of chopped pecans (60 g)
2 cups of all-purpose flour
1 cup of sugar
1 teaspoon of active dry yeast
1 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
2/3 cup of unsalted butter or margarine, melted
3/4 cup of brown sugar
1 cup of buttermilk with 1 tablespoon (15 ml) of freshly squeezed lemon juice
3 large eggs (65 g each)
1/2 cup of chopped pecans (60 g)
Mix the flour, sugar, yeast, baking soda, and spices in a large bowl
Place it in a big mixing bowl
Add the melted butter or margarine, brown sugar, and buttermilk
Mix until all the flour is moistened
Beat with an electric mixer for 2 minutes
Add the eggs and beat for another 2 minutes
Mix in the chopped pecans
Grease two 20 cm round cake pans and dust them lightly with flour
Bake in a moderate oven (180°C) for 30 minutes or until a toothpick inserted into the center comes out clean
Let it cool for 10 minutes, then remove from pans and let it cool completely
Once cooled, fill and top with orange cream cheese frosting (see recipe)
Cut into 16 slices.
